Wednesday, September 24, 2008

Roasted Vegetable Lasagna

POINTS® Value: 5
Servings: 6
Preparation Time: 25 min
Cooking Time: 70 min
Level of Difficulty: Moderate
Roasted vegetable puree gives lasagna a new twist! For variety, substitute zucchini or yellow squash for the eggplant.


  • 3 medium raw eggplant, cut into 1/2-inch pieces
  • 3 medium sweet red pepper(s), chopped
  • 4 small tomato(es), plum, seeded and chopped
  • 4 medium garlic clove(s), peeled and chopped
  • 2 tsp olive oil
  • 1 tsp table salt, or more to taste
  • 1/4 tsp black pepper, or more to taste
  • 9 serving dry lasagna noodles, 9 noodles, cooked and drained
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup part-skim mozzarella cheese, shredded


  • Preheat oven to 425°F.

  • In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.

  • Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.

  • Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.

  • Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.

  • Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.